Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?!
As a chef, summer is my favorite time of the year. I do not enjoy the weather so much (read: I hate the heat), but I love the gorgeous, unusual fruits and vegetables in the market.
There has been a lot of talk about charoset on The Jew & The Carrot lately. Reader Maddie commented: “I’ve always anticipated the crunch of the matzah mixed with the tangy zip of the apples, cinnamon, and raisins….mmm, can’t wait!”
The saffron in the cake adds not only its distinctive beautiful color but also an elegant earthiness.
Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.